Recipes with Curry

Exotic flavors in simple dishes

Recipes with curry are some of the best! It is a fallacy to think that Indian food, for example, use curry a lot. Actually, curry and curry powder is a western invention. It resembles garam masala used in Indian cooking.  Today, recipes with curry vary significantly but if you use actual curry powder bought in most spice sections, it is pretty standardized. It is believed that the word curry may be an adaptation of the Tamil word kari. Todays commercial curry most closely resembles the Tamil sambar powder.

Most curry powder recipes include coriander, turmeric, cumin, fenugreek and red pepper in their blends. Depending on the recipe, additional ingredients such as ginger, garlic, asafoetida, fennel seed, caraway, cinnamon. clove, mustard seed, green or black cardamom, netmeg and pepper may also be included.

These recipes with curry are a few of our favorites.  Check this section more if you love curried dishes because we will add more as we get them or develop them.

Curried Couscous with Pine Nuts

Pine nuts make for a delicious topping to any dish.
Try them on this great Curried Couscous recipe.

Curried Couscous with Pine Nuts


1 Tbsp. extra virgin olive oil
1 cup whole wheat couscous
2 tsp. curry powder
1 1/4 cups vegetable broth
1 cup cauliflower florets
1 cup baby carrots, diagonally sliced
1/4 cup fresh cilantro, finely chopped
2 Tbsp. pine nuts

How we make it

Heat evoo in a small skillet over medium-high
heat. Add pine nuts and cook until golden brown.
Stir the pine nuts constantly to avoid burning them.
Set them aside.

Add couscous and curry powder to a medium sized
saucepan, over medium-high heat. Stir well to coat the
couscous. Add vegetable broth, cauliflower and carrots
and bring to a boil. Reduce heat to low, cover and cook
for about 2 - 3 minutes. Remove from heat and allow to
stand for 5 minutes. Add the cilantro and fluff with a
fork. Place in serving dish and top with pine nuts.

Serves 4 with only about 270 calories and 4 grams of fat
per serving.

This delicious recipe with curry is also included in our pasta favorites!

Coconut Curried Veggies and Pasta

~ Curried Vegetable Pilaf ~

contributed by the AICR

Curried Vegetable Pilaf


1 Tbsp. extra virgin olive oil
1 red bell pepper, diced
2-3 cloves garlic, minced
1 Tbsp. curry powder (or more to taste)
1 tsp. chili powder, or to taste
1/2 tsp. cayenne pepper, or more to taste (optional)
1 can (15 oz.) can chick peas, rinsed and drained
1 small sweet potato, peeled and cut into 1/2-inch pieces
2 carrots, peeled, ends trimmed and thinly sliced
2 cups chopped spinach or chard, stems removed
1/3 cup raisins
2 Tbsp. prepared mango chutney (dice any large pieces of mango)
1/2 cup vegetable broth
1 cup cooked brown rice
Plain non-fat yogurt, for garnish (optional)
1/4 cup crushed peanuts, for garnish

How We Make It

In blender, puree chutney. Gradually add broth while
continuing to blend. Set aside.

Heat oil in heavy large saucepan over medium heat. Add bell
pepper and garlic and sauté 3 minutes.
Add curry and chili powders.
Stir 1 minute.
Add chickpeas, potato, carrots, greens
and raisins.
Stir in chutney and broth. Bring to
Reduce heat to low, cover and simmer until vegetables are
tender, about 10 minutes.
Add rice and cook, uncovered, for 5 minutes, stirring often.
Mound pilaf in large bowl.
Serve garnished with a spoonful of yogurt and
peanuts, if desired.

Makes 4.5 cups, or 4 servings.

Per serving: 323 calories, 5 g total fat (less than 1 g saturated fat),
62 g carbohydrates, 9 g protein, 10 g dietary fiber, 436 mg

Curry Rice with Apples

This great side offers a healthy helping of brown rice,
tart apples and peppery curry...

Curry Rice with Apples


1-2 Tbsp. unsalted butter
1 Tbsp. curry powder
1/4 to 1/2 cup diced celery
1/4 to 1/2 cup diced onion
3/4 cup diced Granny Smith apple
1/2-3/4 cup brown rice
1/2 cup water
1/2 cup vegetable broth
1/8 tsp. fresh ground black pepper
salt to taste

How we make it

In a medium sized saucepan, heat the butter
until it melts.

Add the curry powder and the black pepper
and sauté for 2 to 3 minutes.

Add the onions* and the celery and sauté
for another 3 minutes.

Add water and broth, half the apple** and the rice
and bring to a boil. Reduce heat to simmer, cover
and allow to simmer for about 30 minutes.

Uncover and allow to rest for several minutes.
Fluff with a fork and serve.

Makes 3 - 4 servings.

Notes: * We recommend using a red onion (which we did not)
to provide the dish with a little more color.

         ** We also recommend reserving half of the apples and
adding them about five minutes before the dish is finished in
order to provide a bit more "crunch" as the apples added earlier
will cook to a softer texture.

When we made this dish we served it with fresh picked baby yellow squash and baby zucchini, steamed with a little coarse salt and a bay leaf and
topped with diced fresh tomatoes. The main dish was Quorn Naked Chik'n cutlets with an oil and garlic rub.

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